tag:blogger.com,1999:blog-70193041368071792862024-03-12T21:06:02.580-07:00Almost Vegan CookingAkihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-7019304136807179286.post-39052298395173364082022-06-15T08:02:00.001-07:002022-06-15T08:02:40.468-07:00TVP Ragu Sauce<p>Ingredients:</p><p></p><ul style="text-align: left;"><li>1 tblsp olive oil</li><li>1 carrot minced</li><li>1 celery stalk minced</li><li>3 garlic cloves minced</li><li>1 cup TVP</li><li>1/2 cup red wine</li><li>24oz tin crushed tomatoes</li><li>Bay leaf</li><li>2 tsp marmite</li><li>1 tsp smoked paprika</li><li>Salt to taste</li></ul><p></p><p></p><div>Hydrate TVP per directions.</div><div><br /></div><div>Sautee carrots, celerey, garlic in oilive oil on med-low heat until fragrant. Cover and cook on low heat for a few minutes to steam vegetables until just getting soft. Add in all other ingredients and simmer on low heat for 2 hours. Stir every few minutes to prevent burning. </div><div><br /></div><p></p>Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-31236814456139931932020-07-21T13:16:00.000-07:002020-07-21T13:16:10.611-07:00Ginger Miso Tofu<div dir="ltr" style="text-align: left;" trbidi="on">
This recipe is for 2 lbs of extra firm tofu, as my family has a healthy appetite. <br />
<br />
Ingredients<br />
2 tablespoons Miso<br />
1/2 cup mirin<br />
1 tablespoon soy sauce<br />
1 bunch of scallions chopped<br />
3 cloves of minced garlic<br />
1 teaspoon grated fresh ginger<br />
1 teaspoon red chili flakes (optional)<br />
2 lbs extra firm cubed tofu<br />
1 tablespoon canola oil<br />
<br />
Directions<br />
In a large bowl mix together all the ingredients except the tofu, i.e. miso, mirin, soy sauce, scallions, garlic, ginger, chili flakes (optional).<br />
<br />
Gently toss the tofu in with the sauce - making sure the tofu is covered. Let the tofu marinade for at least 30 minutes.<br />
<br />
Heat a non-stick skillet and add the canola oil. Add the tofu mixture. Cook over medium-low heat, and stir occasionally until the sauce thickens. This should be about 20 minutes.<br />
<br />
Serve over rice.</div>
Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-89802191007821963122020-07-06T17:04:00.001-07:002020-07-06T17:04:32.360-07:00Easy Mafe Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
Mafe is a Sengalese dish that consists of a rich sauce served over various root vegetables, cabbage, short grained rice, and chicken. Here is a simple version of the dish.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Mafe Sauce Ingredients</div>
<div style="text-align: left;">
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 cups plain tomato sauce</span></div>
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3/4 cup peanut butter</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Chili sauce to taste (I use Sriracha)</span><br />
<br />
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Salt to taste</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
Directions<br />
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Cook over medium low heat the tomato sauce and peanut butter until just simmers. Whisk while it is cooking so it doesn't burn. The sauce will turn into a deep orange color when cooked. Add chili cause and salt.</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="background-color: white;">Serve over grilled chicken breasts, boiled root vegetables (e.g. potatoes, yams, turnips), boiled cabbage, and short-grained rice.</span></span><br />
</div>
Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-62098878984195322432020-06-24T21:17:00.001-07:002020-12-18T08:06:41.047-08:00Curried Gluten-Free Quick Bread<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients<br />
2 1/4 cups gluten-free flour<br />2 teaspoons baking powder<br />
2 teaspoons curry powder<br />
1/2 teaspoon salt<br />
1 1/2 cups buttermilk (I usually make my own vegan buttermilk)<br />
3 eggs<br />
6 tablespoons vegetable oil<br />
1/2 cup chopped raw cashews<br />
1/3 cup dried cranberries (or raisons)<br />
<br />
<br />
Preheat oven to 350<br />
In a large mixing bowl, whisk together all dry ingredients (flour, baking powder, curry powder, salt).<br />
In a medium mixing bowl, whisk together wet ingredients (milk, eggs, canola oil).<br />
Mix wet ingredients into dry ingredients.<br />
Stir in cashews and cranberries<br />
Pour batter into prepared loaf pan<br />
<br />
Bake for 40-45 minutes<br />
<br /></div>
Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-75892911044105233572020-05-21T16:32:00.000-07:002020-05-21T16:32:43.211-07:00Gingerbread Flavored Granola<div dir="ltr" style="text-align: left;" trbidi="on">
This recipe makes 10 cups of granola.<br />
<b><br /></b>
<b>Ingredients</b><br />
6 cups regular rolled oats uncooked<br />
4 cups raw nuts in bite-sized pieces (walnuts or pecans, etc)<br />
2 tsp ground ginger<br />
1 tsp ground cinnamon<br />
1/2 tsp ground nutmeg<br />
1/4 tsp ground clove<br />
1/2 cup canola oil<br />
1/2 cup molasses<br />
2 tsp vanilla extract<br />
1 tsp salt<br />
3 cups dried cranberries<br />
<br />
<b>Directions</b><br />
Pre-heat oven to 350 F<br />
<br />
Cover 2 baking sheets with parchment paper<br />
<br />
Using a wooden spoon, combine the oats, nuts, ginger, cinnamon, nutmeg, and clove in a large bowl, until spices are evenly distributed.<br />
<br />
Whisk together oil, molasses, vanilla, and salt.<br />
<br />
Pour wet ingredients into dry, and stir until everything is evenly distributed.<br />
<br />
Divide the mix evenly between the two baking sheets. Spread out the mix over the whole baking sheet.<br />
<br />
Bake for 15 minutes. Take out and stir and spread the mixture.<br />
<br />
If top rack browns faster than the bottom rack, switch the sheets. Bake for 10 minutes. Take out and stir and spread the mixture.<br />
<br />
Bake for 5 minutes or until desired brown color.<br />
<br />
Divide the cranberries evenly between baking sheet and stir into granola. Spread the mixture one last time to cool.<br />
<br />
Store cooled granola in air-tight containers for up to 2 weeks.</div>
Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-58208155187989070752014-12-01T08:14:00.005-08:002014-12-01T08:14:46.324-08:00Vegan Pecan Pie (with chocolate chips and whisky)<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
I wanted to make an egg-free Pecan Pie for Thanksgiving this year. So, I took my previous recipe, combined it with a vegan recipe I found online (http://hellyeahitsvegan.com/best-vegan-pecan-pie/) and came up with this. I also added a little whisky to this version.</div>
<br />
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<span style="color: #1d1d1d; font-family: Helvetica; mso-bidi-font-family: Helvetica;">Pie Dough<o:p></o:p></span></div>
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</div>
<ul style="text-align: left;">
<li><span style="color: #1d1d1d; font-family: Helvetica;">1¼ c flour</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">½ tsp salt</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">7.5 Tbsp vegan butter, chilled</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">3-5 Tbsp ice water</span></li>
</ul>
<br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">
<span style="color: #1d1d1d; font-family: Helvetica; mso-bidi-font-family: Helvetica;">Filling<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">
</div>
<ul style="text-align: left;">
<li><span style="color: #1d1d1d; font-family: Helvetica;">2 c pecan halves</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">1/3 c dark chocolate chips</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">10 whole wheat crackers, crumbled</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">½ c water</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">2 ½ Tbsp canola oil</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">1¼ c sugar</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">¼ c agave syrup</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">2 tsp vanilla</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">1 Tbsp bourbon (optional)</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">3 Tbsp applesauce or pumpkin puree</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">3 Tbsp corn or tapioca starch</span></li>
</ul>
<br />
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<br /></div>
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<b><span style="color: #1d1d1d; font-family: Arial; font-size: 18.0pt;">Instructions<o:p></o:p></span></b></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">
<span style="color: #1d1d1d; font-family: Helvetica; mso-bidi-font-family: Helvetica;">Pie Crust<o:p></o:p></span></div>
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</div>
<ul style="text-align: left;">
<li><span style="color: #1d1d1d; font-family: Helvetica;">Preheat oven to 425°F.</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">In a medium bowl, sift together flour and salt.</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">Using a pastry cutter, cut in butter until pea-sized.</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">Sprinkle with 3 Tbsp ice water and stir until dough
comes together in a ball, adding more ice water as needed.</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">Roll out dough on a lightly floured surface or between
wax paper</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">Transfer to 9" pie plate; trim and shape edges as
desired.</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">Prick crust with a fork and fill with pie weights;
bake for 5 minutes.</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">Remove pie plate from oven and set aside.</span></li>
</ul>
<br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">
<span style="color: #1d1d1d; font-family: Helvetica; mso-bidi-font-family: Helvetica;">Filling<o:p></o:p></span></div>
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</div>
<ul style="text-align: left;">
<li><span style="color: #1d1d1d; font-family: Helvetica;">Reduce oven temperature to 325°F.</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">Roast pecans for about 15 minutes.</span><span style="color: #1d1d1d; font-family: Helvetica;"> </span><span style="color: #1d1d1d; font-family: Helvetica;">Don’t burn them.</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">Turn off heat and let pecans cool</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">When cool, take ½ the pecans and chop up</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">In a small bowl, stir together crackers and water.</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">Let water absorb, then put mixture in a food processor
with oil, sugar, agave nectar, vanilla, applesauce or pumpkin puree, and
starch.</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">Process until mixture is relatively smooth.</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">Pour mixture into saucepan over high heat and bring to
a boil, stirring constantly.</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">When mixture boils, lower heat slightly and cook for 2
more minutes, stirring to make sure nothing burns to the bottom of the pan.</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">Fold in pecans and chocolate chips , bourbon, and let
chocolate melt</span></li>
<li><span style="color: #1d1d1d; font-family: Helvetica;">Remove pie weights from crust, then pour filling into
crust.</span></li>
</ul>
<br />
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<br /></div>
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<span style="color: #1d1d1d; font-family: Helvetica; mso-bidi-font-family: Helvetica;">Bake for 45-50 minutes.<o:p></o:p></span></div>
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Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-10039700837557815852012-08-19T21:43:00.003-07:002012-08-19T21:43:58.463-07:00Chickpea and eggplant stewMy favorite Lebanese restaurant serves something like this and calls it Moussaka. It looks nothing like the Greek Moussaka that most people are familiar with.<br />
<br />
2 eggplants<br />
1 1/2 cups dried chick pea<br />
2 small cans tomato paste<br />
Water<br />
2 tablespoons garam masala<br />
salt<br />
4 cloves garlic minced<br />
2 tablespoons olive oil<br />
<br />
Cut eggplant in 1/2. Brush all sides with olive oil. Bake at 400 until soft - about 45 mintues. When cool, dice the eggplant.<br />
<br />
Cook the chickpeas.<br />
<br />
Heat olive oil in large sauce pan. Add garlic and eggplant and saute for a few minutes. Add tomato paste, water, garam masala, salt to taste. Simmer at least 20 minutes.<br />
<br />
Serve warm on basmati rice and optional tahini sauce.<br />
<br />
Tahini sauce<br />
=========<br />
1 cup tahini<br />
2 cloves crushed garlic<br />
2 lemons juiced and zest.<br />
Water to thin to desired consistency<br />
salt to taste<br />
<br />
Whisk together all ingredients.<br />
<br />
<br />
<br />Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-46303073602925744482012-08-19T21:33:00.003-07:002012-09-26T07:48:36.588-07:00Schwarze GrutzeI love the Rote Grutze - red berry dessert that is made in Germany and the Nordic countries. This weekend, I had a huge pile of blackberries, so I made a similar dessert. I don't have exact measurements.<br />
<br />
Fresh blackberries (about 9 cups)<br />
Sugar (about 3 cups)<br />
Polenta (about 1 1/2 cups quick cooking italian polenta)<br />
Whipped Cream (optional)<br />
<br />
Take your freshly picked blackberries, and process through a food mill to get rid of seeds. Heat the juice slowly and add sugar to taste. When mixture boils add polenta slowly, until it is the consistency you want.<br />
<br />
Spoon into dessert cups. Chill. Serve with whipped cream. It is a delicious summer treat!<br />
<br />
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<br />Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-29922586724862625762011-01-06T08:08:00.000-08:002011-01-06T08:15:34.097-08:00Pecan Chocolate PieBased on a recipe I found on AllRecipes - I substituted agave nectar for corn syrup and added more pecans. This was a big hit over the holidays.<br /><br />1 unbaked pie crust<br />3 eggs<br />2/3 cup sugar<br />1/2 teaspoon salt<br />1/3 cup melted margarine<br />1/2 cup agave nectar<br />1/3 cup water<br />1 cup chopped pecans<br />1 cup pecan halves<br />1 1/2 cup semisweet chocolate chips<br /><br />Preheat oven to 375<br />Beat eggs, sugar, salt, margarine, nectar and water. Stir in pecans and chocolate. Pour mixture into pie shell. Bake until set about 40-50 minutes. Cool before serving.Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-46555941825035140922010-11-29T08:21:00.000-08:002010-11-29T08:32:23.602-08:00Hot Spinach SaladI recipe was inspired by the wonderful Millennium Restaurant in San Francisco.<br /><br />1/4 cup olive oil<br />1/2 thinly sliced red onion<br />1 package smoked flavored tofu - diced(e.g. http://www.sunrise-soya.com/soy-products/soyganic.php)<br />3 tablespoons balsamic vinegar<br />1 teaspoon Dijon mustard (optional).<br />Salt to taste<br />Bowl of fresh washed spinach leaves for salad<br /><br />Heat medium sized pan - add olive oil, and then quickly add onions. Cook onions until translucent. Add tofu and cook until warm. Add vinegar, mustard, and salt. Mix together and toss into spinach.Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-44457561234403350972010-07-25T14:14:00.000-07:002010-07-25T14:28:26.090-07:00Vegetarian JiaoziWe just got back from a trip to China, where we found a great Jiaozi restaurant in Beijing. Their vegetarian dumplings inspired me to try some at home. Here are a couple that tasted yummy!<br /><br />Fillings for Jiaozi (Chinese dumplings). <br /><br />Green Veggie Filling:<br />1 bunch spinach: rinsed, large stems removed<br />1/2 bunch cilantro: rinsed, large stems removed<br />1/2 bunch water cress: rinsed, large stems removed<br />1 handful of chives finely chopped.<br />1 tablespoon roasted sesame oil<br />salt to taste<br /><br />Chop spinach, cilantro, water cress briefly in a food processor, in small batches. Add chopped chives and salt. Let sit for a few minutes. Using a strainer, squeeze water out of greens. Add sesame oil and mix in. <br /><br />Mushroom Filling:<br />1 lb crimini mushrooms, cleaned<br />12 lb fresh shitake mushrooms, cleaned and thinly sliced.<br />3 cloves garlic, minced.<br />1 tablespoon cooking oil<br />Cooking sherry<br />Salt to taste<br /><br />Chop crimini mushrooms in food processor. Saute in oil with sherry, garlic, and salt. When mostly cooked and water evaporated, add shitake and more cooking sherry as required. Cook until shitake is just tender. Cool filling before making dumplings.Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-65317913816994146052010-05-02T10:15:00.000-07:002010-05-02T10:29:51.262-07:00Iron Aki's Birthday BashFor my birthday I asked all the guests to bring an ingredient that I would make into a dish. I made 11 dishes that night. They are:<br />1. Edamame, cucumber, wakame salad<br />2. Hummous<br />3. Lichen, eggplant, seitan, stir-fry<br />4. Squash, tamarind, cocunut curry served on top of quinoa<br />5. Roast veggies with beets, carrots, rosemary, onions<br />6. Cauliflower tofu stir fry<br />7. Miayaki, shitake, sugar peas stir-fry<br />8. Fruit salad with mint, papaya, pomegranate syrup, flowers<br />9. Tomatillo mango salsa<br />10. Braised beans with roasted peppers, onions, tomato paste<br />11. Pressed salad with colabri, apple, red peppers, onions<br /><br />Contributions:<br />Bev: Edamame<br />Dad and Mom: Lichen, Seitan, Eggplant<br />Sven: Rosemary (he cut from our garden)<br />Erik: Fresh Tamarind<br />John and Coral: Cooked Kidney Beans<br />Bob: Broccoli, Arugula, Cherry Toms, Basil, Colabri<br />Steve: Beets, Sweet Peppers, Carrots, Onions, Hot Peppers, Cucumber<br />Michi: Cauliflower<br />Jackie: Tomatillos, Hot Smoked Paprika (yum!)<br />Peter: Mango, Papaya<br />Carl: Eggplant, Miayaki<br />Kathleen and Robin: Pomegranate Syrup<br />Laura: Flowers, Anaheim peppers<br />John and Molly: Peppers, Cabbage<br />Trisha: Cooked Quinoa<br /><br />It was a blast!Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-12351141785537842062010-04-26T11:47:00.000-07:002010-04-26T12:03:26.968-07:00Lemon Cake with Fresh Stawberry SauceThis cake was light, and had a nice lemony flavor. Add to that a fresh strawberry sauce, and it was delicious! <div><br /></div><div>For Cake</div><div>=======</div><div>2 1/2 cups flour</div><div>1 cup sugar</div><div>2 1/2 teaspoons baking powder</div><div>1 1/2 teaspoons baking soda</div><div>1 teaspoon salt</div><div><br /></div><div>1/2 cup oil</div><div>teaspoon vanilla</div><div>grated zest from one large lemon</div><div>juice from the same lemon</div><div>1 1/3 cup vanilla soy or rice milk</div><div><br /></div><div>Preheat oven to 375. Prepare two 9 in cake pans (with oil and dusted with flour).</div><div><br /></div><div>Whisk together all dry ingredients in large bowl. Whisk together oil, vanilla, juice, and zest in a smaller bowl. Add oil mixture to dry and stir until the flour is damp. Add "milk" slowly and mix until cake batter consistency. Pour evenly into two cake pans.</div><div><br /></div><div>Bake at 375 for 10 minutes. Reduce oven to 365 and bake for another 10 minutes or until golden brown on top. Cool on racks. Vegan cakes can break apart easily, so handle with car.</div><div><br /></div><div>For Strawberry Sauce</div><div>================</div><div>2 pints of fresh strawberries</div><div>1/4 cup sugar (to taste)</div><div>pinch salt</div><div><br /></div><div>Rinse strawberries and remove stems. Take 1/2 the strawberries and 1/2 the sugar and puree in blender or food processor. Pour into bowl. Put the rest of the strawberries and sugar, and chop for a second or two in food processor. Add chopped strawberries to puree. Mix together and add a pinch of salt. Add more sugar if desired. Keep cool until serving.</div><div><br /></div><div>When ready to serve, put one cake on serving dish. Cover with thick layer of sauce. Put next cake layer on top. Cover with more sauce. Serve with favorite whipped type topping (optional).</div><div><img src="http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs045.snc3/13306_117583501593634_100000259534286_207798_5888456_n.jpg" /></div><div><br /></div>Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-44554329597520699412010-04-19T16:27:00.000-07:002010-12-09T15:23:08.004-08:00Almost Vegan LasagnaMy mother can't eat onions, my father is on a low-cholesterol diet, and Erik doesn't eat ricotta cheese (too much lactose). This yummy lasagna met all dietary restrictions.<div><br /></div><div>1/2 package Lasagna noodles, cooked per instructions on box.</div><div><br /></div><div>Tofu filling</div><div>========</div><div>2 packages of fresh extra firm tofu</div><div>1 bag of spinach leaves, washed, steamed, squeezed dry, chopped</div><div>teaspoon salt</div><div><br /></div><div>Sauce</div><div>====</div><div>2 6oz cans tomato paste</div><div>5 cloves of garlic minced</div><div>1 tablespoon each of dried thyme and oregano</div><div>1/3 cup red cooking wine</div><div>4 cans of water (about 1 1/2 cups)</div><div>salt to taste</div><div><br /></div><div>1 1/2 packages of soy mozzarella, grated.</div><div>1-2 oz of regular low moisture mozzarella (optional), grated.</div><div><br /></div><div>To prepare sauce:</div><div>Combine all ingredients in sauce pan. Add more water if too thick, but thick is good. Bring to boil and simmer for 20 minutes.</div><div><br /></div><div>To prepare filling:</div><div>Combine tofu, spinach, salt together in bowl. Crumble tofu and combine with spinach until the tofu is all a uniform size (small).</div><div><br /></div><div>To prepare casserole:</div><div>Preheat oven to 350.</div><div>In a large lasagna pan, layer the ingredients as follows: sauce, noodles, stuffing, soy cheese. Repeat. Put a little real mozzarella on the top layer, so it melts/browns better. Bake for 40 minutes or until top is brown and cheese nicely melted.</div><div><br /></div><div>Update 12/09/2010</div><div>Home made pasta makes this lasagna even better. Here is a recipe from Jackie DeCiccio</div><div>2 cups white flour</div><div>1 cup semolina flour</div><div>3 eggs</div><div>Water</div><div><br /></div><div>In a large mixing bowl, fix the flour together. Break in the eggs in the center. Using a fork, mix the egg with the flour, starting in the center and working out. Add enough water to make a stiff, but not sticky dough. Knead the dough into a ball. Cut ball of dough in half - wrap 1/2 in plastic so it doesn't dry. Process the other 1/2 through favorite pasta making machine to make lasagna noodles.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-51877124612646963782010-03-25T12:59:00.000-07:002010-03-25T13:48:04.550-07:00Frozen Peach PieSven wanted Peach Pie in the middle of the winter. So, we bought frozen peaches but added fresh ginger and a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">meyers</span> lemon to make it tasty. We were pleased the results.<div><br /></div><div>Preheat oven to 375</div><div>Double pie crust for a 9 inch pie</div><div>2 packages of frozen Cascadian Farns Organic Peach Slices (or equivalent)</div><div>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">meyers</span> lemon (zest and juice)</div><div>3/4 cup sugar</div><div>1 tablespoon fresh grated ginger</div><div>1 teaspoon <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">cinnamon</span></div><div>2 tablespoons corn starch (or more if watery)</div><div><br /></div><div>Mix all ingredients together in a bowl. Put in bottom pie crust. Cover with top crust and pierce with a fork several times. Brush crust with milk or water.</div><div><br /></div><div>Bake at 375 for 45 minutes or until brown.</div><div><br /></div>Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-59495020065626983552010-03-25T12:40:00.000-07:002010-03-25T13:48:52.822-07:00Suman's DalDr. Suman sent me this recipe, but the amount of lentils was incorrect. After cooking watery (but tasty) dal a couple of times, I doubled the amount of lentils and the results were wonderful. Easy to make and delicious. I eliminate the peppers when I serve to my family.<div><br />Oil<br />Pinch tumeric<br />1/2 teaspoon cumin<br />1/2 teaspoon mustard seeds<br />1 onion - diced<br />5 cloves garlic - finely chopped<br />1-2 green chilis (optional) - sliced long.<br />1 cup red dal<br />3 cups water<br />salt to taste<br /><br />Add teaspoon of oil to a deep pan.<br />Add a pinch of turmeric.<br />Once it is warm add cumin and mustard seeds.<br />Let the mustard seeds break as they fry.<br />Add onion and cook until golden brown.<br />Add garlic and green chilis<br />Add dal and mix with the ingredients.<br />Add salt to taste and mix for 2-3 min.<br />Add 3 cups of water and close the lid, let it cook for 15min.</div>Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-73278288964005650912010-01-23T16:13:00.000-08:002010-01-23T16:14:57.539-08:00Scallion CakesA friend asked me for the recipe for Scallion Cakes recently. Since I typed it in for him, I thought I would cut and paste here also.<br /><br />From "How to Cook and Eat in Chinese" by Buwei Yang Chao (my Grandmother).<br /><br />20.8 Fried Scallion Cake<br />===============<br />4 cups flour<br />2 cups water<br />1 bunch scallions chopped fine<br />vegetable oil<br />salt to taste<br /><br />Knead the flour and water into a soft dough and divide into 6 portions. Roll each portion into a disc about 1 foot in diameter. Spread on each disc, 2 tablespoons scallions, 1 tablespoon oil, sprinkle salt.<br /><br />Roll up each cake as you would a carpet. Then twist into a spiral (think nautilus). Flatten with rolling pin until about 6 inch disc. <br /><br />Heat oil in frying pan. Put in a cake, cover, and fry for about 2 minutes. on each side over medium fire. Turn to low and fry for about 3 more minutes on each side. Remove when light brown on outside and soft on the inside. Pat off excess oil with paper towel. Cut into 6 pieces. Serve hot. Goes well with congee according to Gramma.Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-22007868007355872192010-01-13T20:06:00.001-08:002010-01-13T20:50:08.344-08:00Stuffed ZucchiniI am adding some recipes that I developed in the late Summer early Fall. This one came out of the "giant zucchini" problem that plagues gardeners in the summer.<br /><br />This recipe has cheese on top of the baked squash, but could probably substitute with vegan cheese.<br /><br />2 cups short grain rice<br />1 cup red lentils<br />shallot<br />mushrooms<br />1 cup roasted cashews chopped<br />fresh sage chopped<br />grated cheese (I used aged gouda because it was handy - probably any melting cheese is fine)<br />salt to taste<br /><br />Cook rice as directed<br />Cook lentils as directed<br />Sautee shallot and mushrooms<br /><br />In big bowl mix together rice, lentils, shallot/mushrooms, cashews, sage, salt.<br /><br />I stuffed zukes, put the grated cheese on top and baked for 40 minutes in 350 oven or until squash is done.<br /><br />I plated the squash with homemade tomato sauce underneath.Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-55927082310423798672010-01-13T18:14:00.000-08:002010-01-13T20:51:30.870-08:00Garlic SoupI am posting several recipes that I created in the Summer, after harvesting things from the garden. I cooked this soup after harvesting our lone ear of Elephant Garlic. Though it is a simple recipe, the deep rich flavor of garlic was delicious!<br /><br />1 head of elephant garlic<br />olive oil<br />4 leeks sliced<br />1 yellow onion diced<br />2 russet potatoes diced<br />1 cup white wine<br />4 cups water<br />salt to taste<br />chopped basil garnish (optional)<br /><br />roast garlic in olive oil for 1 hour in 350 oven . Should be soft.<br /><br />Sautee chopped leeks and onion.<br /><br />Add in soft garlic, potatoes, wine salt and simmer until wine 1/2 gone.<br />Add water and cook until potatoes and vegetables cook<br />Puree in blender.<br /><br />Serve hot or cold with chopped basil. On hot day the cold soup is yummy! Also brings out flavors more.Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-4364604588954511072010-01-13T18:07:00.000-08:002010-01-13T20:52:25.998-08:00BBQ Style BeansThis is a good recipe to share at a potluck, or a main dish with some cornbread or greens as sides.<br /><br />Cooked Red Kidney <span class="il">Beans</span> (2 cups uncooked)<br />1 onion diced<br />2-3 cloves garlic minced<br />cooking oil<br />tomato paste<br />roasted red pepper sliced<br />mustard powder<br />brown sugar<br />soy sauce<br />ume vinegar (or just use salt)<br /><br />To cook:<br />Heat a saute pan big enough to hold your <span class="il">beans</span>. Add oil, add diced onion and cook until soft and translucent.<br /><br />While onion is cooking measure into a glass: 1 part liquid salt (ume<br />vinegar and soy sauce enough to salt your <span class="il">beans</span>), 1 part tomato paste, 1 part water. Stir together. Add in 1 teaspoon mustard powder (if very potent - less), 1-2 tablespoons brown sugar. Dissolve in the glass of liquid.<br /><br />Add <span class="il">beans</span> to onion. Add garlic. Add red peppers. Add liquid. Let simmer for up to 10<br />minutes, stirring occasionally. Adjust seasoning and liquid as it cooks, to taste.Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-42985972377543157992010-01-05T09:18:00.000-08:002010-11-26T09:39:29.397-08:00Asian Thanksgiving Stuffed SquashThis is based on a recipe that my Aunt used to stuff turkeys on Thanksgiving. We call it Brattle Circle Stuffing, and the original includes chinese sausage! Here is a vegetarian alternative (modified 11/16/2010)<br /><br />1 medium sized squash for stuffing - not too juicy (e.g. Pumpkin or Kabocha, etc)<br />2 cups uncooked sweet rice (mochi gome)<br />1 bunch scallions chopped<br />1/4 cup sherry<br />1/4 cup soy sauce<br />1 tablespoon sugar<br />4 oz dried shiitake mushrooms re-hydrated and sliced<br />1 cup peeled chestnuts chopped (can use dried chestnuts - much easier)<br />1 cup roasted cashews chopped<br />1 tablespoon grated ginger<br />5 cloves garlic minced<br /><br />Prepare squash for stuffing, by removing seeds, keeping the lid intact.<br />Cook rice.<br />Pre-heat oven to 350.<br />Mix all remaining ingredients in with rice. Adjust soy sauce to taste. Fill the squash with rice stuffing. You can pack it down a bit. Put lid on squash put it in the oven on a baking sheet. Bake for about 2 hours or until squash is done.<br /><br />Serve with mushroom gravy.Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-21187193444333320912010-01-04T21:13:00.000-08:002010-01-13T20:55:30.586-08:00Apple PieOk - I know that everybody has a recipe for Apple Pie. But, I have been using more cardamom in my baking, and I have been greatly enjoyed the results. This recipe also has lots of lemony flavor from the zests.<br /><br />Filling:<br />4 large granny smith applies - peeled, cored, thinly sliced<br />3/4 cup sugar<br />zest from 2 lemons<br />juice from 1 lemon<br />1-2 tablespoon kudzu dissolved in lemon juice (depending on juiciness of apples)<br />1 teaspoon cinnamon<br />1/2 teaspoon nutmeg<br />1/2 teaspoon ground cardamom<br />pinch salt<br /><br />Crust:<br />2 cups flours<br />1/2 cup chilled canola oil<br />1/3 cup chilled water<br />pinch salt<br /><br />Mix together all filling ingredients. Pre-heat oven to 450. Make crust by adding wet to dry ingredients and forming into a ball of dough. Roll bottom crust. Fill with apple mixture. Cover and pierce top crust. Brush with soy milk or water. Bake at 450 for 10 minutes. Reduce heat to 350 and bake for additional 35 minutes or until golden brown on top. Juice should be oozing a little.Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-24994417354476685592010-01-04T21:07:00.001-08:002010-01-13T20:56:29.376-08:00Chocolate Hazelnut CookiesThis recipe is as pretty "healthy", but still fun to eat! Can't go wrong with chocolate and hazelnuts.<br /><br />2 cups whole wheat pastry flour<br />8 oz chopped dark chocolate<br />1 cup chopped roasted hazelnuts<br />pinch salt<br />2 teaspoons baking powder<br />1/2 cup oil (hazelnut and canola mixed)<br />3/4 cup agave nectar<br />1 teaspoon vanilla extract<br /><br />whisk together all dry ingredients. in another bowl whisk together all wet ingredients. Mix the wet intro dry. Add a little water to make cookie dough texture. Form cookies on prepared cookie sheet. Bake at 375 for 10 minute, or until cooked (brown on the edges).Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0tag:blogger.com,1999:blog-7019304136807179286.post-65389931261513744382010-01-04T21:03:00.000-08:002010-01-04T21:07:15.917-08:00Almost Vegan CookingAfter reading the China Study, I decided to try to eat lower on the food chain. As a vegetarian, that really meant, eliminating more dairy and eggs from my diet.<br /><br />I also love cooking and eating tasty food! I went through "The Main Course" cooking series at Seattle's PCC, and learned to cook through smells, available ingredients, and other experiments. Rarely, do I cook from recipes. But occasionally, I make something I might want to make again. So, this blog is a collection of recipes I consider successful.Akihttp://www.blogger.com/profile/02036268329144544431noreply@blogger.com0